I always seem to have these ingredients lying around, so this would be the perfect cookie to bake spontaneously!
Recipe from The Baker's Daughter.
Ingredients
1 cup all-purpose flour
½ cup plus 1 tsp butter
½ cup sugar
1/3 cup packed dark brown sugar
1 egg
1 tsp vanilla
½ tsp salt
1 cup rolled oats
½ tsp baking powder
3/4 cup dried cranberries
1/2 cup pecans
3/4 cup white chocolate
Directions
Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
In medium bowl, using a stand or hand mixer beat the butter and sugars until creamy, approximately for 1 minute. Beat in egg and vanilla.
In small bowl, whisk flour, baking powder, salt and rolled oats. Add flour mixture gradually, blending thoroughly. Stir in cranberries, pecans and chocolate.
Roll tablespoonfuls (or 1/4 of a cup) of dough into balls with hands.
Bake until the cookies are pale golden brown and cookies are soft, 12 to 15 minutes (cook for 15-20 minutes for the larger sized cookies).
If making ice cream sandwiches, let the cookies cool fully before spreading the softened ice cream. Freeze until you are ready to use them.
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